Thai Chicken Satay with Peanut-Tamarind Sauce and Cucumber Relish

Steps

1. Step 1

   In a large bowl, whisk together the coconut milk, turmeric, coriander, cumin, fish sauce, brown sugar, garlic, ginger and oil. Add the chicken strips and turn to coat. Cover and refrigerate at least 2 hours or overnight.

   2 hr, hands-off

   • 2 lb boneless skinless chicken thighs
   • 3/4 cup full-fat coconut milk
   • 2 tsp ground turmeric
   • 1 tbsp ground coriander
   • 1 tsp ground cumin
   • 2 tbsp fish sauce
   • 2 tbsp brown sugar
   • 3 cloves garlic
   • 1 tbsp fresh ginger
   • 1 tbsp vegetable oil
2. Step 2

   Make the relish: in a small saucepan, bring the rice vinegar, sugar and salt to a simmer over medium heat, stirring just until the sugar dissolves, about 2 minutes. Pour into a bowl and let cool to room temperature.

   10 min

   • 1/4 cup water
   • 1/3 cup rice vinegar
   • 3 tbsp granulated sugar
3. Step 3

   Stir the cucumber, shallots and chile into the cooled vinegar. Refrigerate until serving; add the peanuts and cilantro right before it goes to the table so they stay crisp.

   5 min

   • 1/2 tsp salt
   • 1 English cucumber
   • 2 shallots
   • 1 red chile
   • 2 tbsp roasted peanuts
4. Step 4

   Make the sauce: in a small saucepan over medium heat, cook the coconut milk and red curry paste, stirring, until the paste smells fragrant and the milk looks glossy, about 3 minutes. Whisk in the peanut butter, tamarind, brown sugar, fish sauce and water. Simmer gently, whisking often, until thick and smooth, 3 to 4 minutes. Thin with a splash more water if it gets thicker than heavy cream. Set aside off the heat.

   8 min

   • 1 cup full-fat coconut milk
   • 2 tbsp Thai red curry paste
   • 3/4 cup creamy peanut butter
   • 2 tbsp tamarind concentrate
   • 2 tbsp brown sugar
   • 1 tbsp fish sauce
5. Step 5

   Soak the bamboo skewers in water for 30 minutes so they don't burn. Thread each strip of chicken onto a skewer lengthwise, weaving the skewer through in a loose S so the meat lies flat. Let any heavy marinade drip off.

   15 min

   • 16 bamboo skewers (8-inch)
6. Step 6

   Heat a grill to medium-high (you should be able to hold your hand 4 inches above the grate for only 2 to 3 seconds) and oil the grate well. No grill? A stovetop grill pan or heavy skillet over medium-high works the same way.

   10 min

7. Step 7

   Grill the skewers, uncovered, 3 to 4 minutes per side, until deeply charred in spots and cooked through (165°F at the thickest part). Work in batches so the skewers aren't crowded.

   15 min

8. Step 8

   Pile the skewers on a platter and serve hot, with the warm peanut sauce for dipping and the cucumber relish alongside.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026